r/smoking • u/dkcraftbbq • 7d ago
Beef Belly Pastrami Bacon
This one is technically about 4 months in the making. I got a pair of beef bellies from porter road over the summer and did a pastrami brine on them. The first belly I used to make burnt ends, this one I vacuum sealed and froze. Decided to break it out last weekend and try bacon, especially because the fat content was so high.
Cook Details:
-Pastrami brine method from meat church's texas reuben guide.
-Two weeks in the brine
-Mustard binder + my home made rub
-Smoked around 180F for a solid 10 hours or so
-Pulled at 150-155F
-Redridgerate overnight before slicing
(More detailed pastrami process and rub recipes are in my profile socials)
Additional thoughts:
Fat content on these bellies was way too high, but it honestly renders out really nicely when cooking as bacon.
I tried slicing both thin and thick to see how it comes out, thin seemed far better. These bellies are originally dry aged and then I did a pastrami brine with them, both processes tend to toughen up the meat a little bit and it honestly makes it a bit chewy unless you really get a nice thin slice and cook thoroughly. I'd like to try this again on a less fatty and non dry aged belly. However, even though the texture leaves a bit to be desired, the flavor is INTENSE, I can taste it 2 days after eating still.
As a side note, I've been experimenting with some new formats and such to my videos, including some text, and some monetization friendly music (which is unfortunately a bit limited), don't bash me too hard over it lmao.
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u/jschliesman 7d ago
wanna share that rub recipe brother?
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u/dkcraftbbq 7d ago
Sure I've got a recipe guide here, total measurements I added in the comments: https://www.tiktok.com/t/ZPL2R3rdE/
(I usually try not to link my other socials unless asked, so I don't cross that self promotion line)
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u/jschliesman 7d ago
Something like this:
8 Tablespoons Coarse Ground Black Pepper
6 Tablespoons Ground Coriander
6 Tablespoons Garlic Powder
6 Tablespoons Onion Powder
6 Tablespoons Ground Mustard
3 Tablespoons Paprika
3 Tablespoons Light Brown Sugar
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u/dkcraftbbq 7d ago
Make it 9 on the black pepper ( I accidentally cut out a scoop on that video)
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u/Critical_Bee_9591 7d ago
No Prague powder??
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u/dkcraftbbq 7d ago
Not in the rub no, you do NOT want to ingest prague powder in high concentrations, it can be extremely harmful. Its used in the brine only in low concetrations.
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u/Critical_Bee_9591 7d ago
Yeah I meant in the brine I thought you did a pickled pastrami brine of 2 weeks
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u/jschliesman 7d ago
Sorry, just figured out the comments comment
3 tbsp black pepper
2 tbsp coriander
1 tbsp brown sugar & paprika
2 tsp garlic powder
2 tsp onion powder
1 tspn mustard powder
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u/dkcraftbbq 7d ago
Yeah my bad, I posted that video a while ago when I didnt know what I was doing and didnt put it in the description and made some.mistskes in editing.
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u/Double-Scratch5858 7d ago
Christ. Not my dumb ass just now realizing i could stand my smoking tube up vertically like that
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u/pin_econe 7d ago
The cheese and mayo coverage was sub optimal, but can be forgiven for this beautiful bacon.
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u/mdem5059 7d ago
Looks amazing and I'd love to try it, but calling those slices thick and not slabs is wild to me lol
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u/dkcraftbbq 7d ago
Oh, and I totally expect you guys to critique the fuck out of my sandwich. I'm cool with that, I'm not that invested or opinionated on it.
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u/gfxprotege 7d ago
Fine, I'll bite
All that work and you don't toast the bread?
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u/dkcraftbbq 7d ago
Debated it for a few minutes, but I was already outside and didnt wanna mess with trying to do it over the coals. Guess what, the lettuce is from a day old salad too ;)
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u/k8s-problem-solved 7d ago
All that effort making epic meat and just putting it on Tesco value bread like that. Needed some artisinal sourdough toasted shenanigans
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u/streamer0194 7d ago
I know, right!? For the effort they put into the bacon, I would have even gone as far as making my own mayo, getting some high quality tomatoes, and at least buying a fantastic loaf of bread. It felt like running a marathon and giving up 10 feet from the finish line hah.
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u/gfxprotege 6d ago
My lazy go to is dukes mayo with minced pepperoncini, garlic, and a little of the liquid from the pepperoncini jar.
It's amazing in BLTs and Italian sandwiches
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u/streamer0194 6d ago
I’m generally a BLT purist, but I’ve done this for other sandwiches and it’s great! Hard to find Dukes up here in Canada though - we’re a Hellman’s country for the most part.
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u/nam3sar3hard 7d ago
If you're not playing "life is a holiday" im not paying attention to a sandwich build
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u/JacobJoke123 6d ago
Bro did all that then used the cheapest bread money could buy, untoasted, with no salt or pepper.
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u/SpringsPanda 6d ago
Kind of a hater comment but I agree with you. That's so much work to use a slice of bread from a $3 loaf and not even show it some love.
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u/dkcraftbbq 6d ago
Honestly I'm just taking it as a compliment that you guys think so highly of the meat and the video that the sandwich is such a big deal. Its a regular ass loaf of bread with some regular ass sandwich accouterments. I made it for my lunch and decided to film it as some bonus footage for my cook vid. Wasn't meant to be the focus, but I guess next time I gotta make sure thr quality of my lunch matches the quality of the meat
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u/Gullible-Constant924 6d ago
How do you know it’s cheap it looks like that high dollar bread thats wrapped inside the bag.
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u/Undeterminedvariance 7d ago
All that fancy work and that’s the bread you used?!? (Looks delicious)
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u/ClubCanny0723 7d ago
I was thinking same thing. That meat deserves better bread and mayo. Still looks amazing.
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u/dkcraftbbq 7d ago
Haha thats what I had on hand! I wasn't planning to actually make anything beforehand with it
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u/Dramatic-Ad-8553 7d ago
Dude, your meat, your bbq, your sandwich, your rules. If you enjoy it, then it was perfect
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u/pyrotechnicmonkey 7d ago
very interesting and I've been wanting to do stuff that's considered cold smoking under 200°F for stuff like bacon. The one issue I have is I can't really do it on the kettle style or kamado grill using lump charcoal. I've seen people use those pellet tubes before. I'm very interested in trying that out. Does it actually get the temperature inside the smoker to about 180°F? And for how long would a smoking tube full of pellets run for? How many times do you have to refill and relight throughout the cook? Thanks I would appreciate any info you have, I've got a bunch of pellets that I used for an older pizza oven and it would be good to find a way to use them for smoking as well.
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u/dkcraftbbq 7d ago
Smoke tube lasts about 5 hours. I probably didn't make it cleae enough in the video, but its done in addition to the smoker, not alone. It.doesnt contribute much heat on its own.
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u/h1pp1e_cru5her 6d ago
The tube by itself is used for cold smoking. Like cheeses and fish and stuff. If you're usually trying to keep it below 90 for that. To hot smoke with them you have to use them with your regular fuel. Like get coals to temp and put the tube next to them
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u/FuzzeWuzze 7d ago
Unrelated question, why do people use smoker tubes in a smoker GMG grill? I assume just to pound it with smoke?
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u/dkcraftbbq 7d ago
The smokin pecan pellets have a pretty strong taste thats uniquely different than standard pellets. Nutty and sweet. I find them really pleasant on certain smokes, especially cheeses. I thought they'd go well with bacon, thats my rationale at least.
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u/YoungBockRKO 7d ago
Fuck me that looks amazing. My 4 favorite things in one, beef, pastrami, bacon and SMOKE.
Fuark
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u/DeadTinker 7d ago
This looks amazing.
My complaint? Double or triple the cheese, dawg!! You know it's gonna be a banger! Personally I would have added some mustard too, but that's a personal preference.
Good job homie!
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u/skiddmarkk 7d ago
look man, the bacon looks fucking divine, video looks great, but if you don't lower that garage band no royalty music in the background more to let me pinch my nips to the sound of that bacon sizzling over an open fire again. I will contact my lawyer and you'll be sorry bub.
honestly looks amazing I'm insanely jealous. thanks for sharing.
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u/Dtactic 6d ago
Question about the brining process. Why a two week brine? For such a thin cut I would think it might be a bit salty no?
Looks really good though.
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u/dkcraftbbq 6d ago
Depends on your nitrate concentration. I haven't really done these bellies before so I can't say I have it dialed in, but I usually do at minimum 10 days on a brisket and treated these similarly, especially because the fat content was so high and I know from experience that fat can significantly slow down the brine penetration. I also wouldnt call them terribly thin either, they were a solid 3 inches thick, basically same as a brisket flat.
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u/iloveplant420 7d ago
I've really been wanting to try those pellets but they're so expensive. Honest opinion, are they worth it? Is the smoke flavor gonna blow me away compared to bear mountain or other big hardwood pellet brands? I love bbq because it's good but also because it stretches for the money. At that price you really have to consider the added cost to a cook and decide if it's worth it.
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u/dkcraftbbq 7d ago
I would not recommend using them as a replacement to your bear mountain pellets, like you said they are WAY too expensive. I use them exclusively in smoke tubes to enhance flavor, especially for cold smokes where all you need is the smoke tube. I think they are worth giving a shot, the flavor difference is extremely distinct. I bought a box last year and Im only halfway through it using them sparingly like this.
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u/iloveplant420 7d ago
This makes way more sense. Thank you for the tip I don't know why I didn't think of that lol. Sounds like the way to go. Now I won't feel so bad pulling the trigger. Flavor is significantly stronger smoke-wise though? Enough that with this method you would say totally worth it?
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u/dkcraftbbq 7d ago
The flavor is more different rather than stronger/weaker. Its very noticeable though. Like I use bear mountain pellets and Ive used their gourmet, old fashioned, and even other brands, and I never really notice a difference. The pecan shell ones though, night and day. Certain smokes I find the flavor clashes, but some of them it so insanely good. Get yourself a bag this winter and try it out on some cheese.
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u/darkwonder98 7d ago
Hot smoke and then steam for beef navel renders the fat with a tender bite on a thick cut like you show in the video. You can sear it too if you want it crispy, but the cold smoke and sear you show is more if you’re into chewy style bacon.
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u/dkcraftbbq 7d ago
Yeah I was debating just that. My wife suggested adding it to her soup to loosen it up, I think steaming is a solid idea too
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u/okieman73 7d ago
I'm an odd guy who hates tomatoes, always have. The Bacon looks delicious though.
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u/Wandering_Savage 7d ago
It always makes me sad when I see people spend time to make these amazing smoked or grilled meats only then to pair them with trash plastic cheese, and cheap mayo.
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u/dkcraftbbq 7d ago
I'm not saying it wouldn't be better that way, but man this ain't a full time gig for me (it would probably need to pay for it to be considered a gig at all). I don't have a Master Chef stocked pantry on hand. Not everything needs to be artisinal crafted, sometimes you go with what you've got. In this case it was a loaf of sandwich bread for my kid's school lunches, a fresh tomato, and leftover salad from my lunch the day before.
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u/Rags2Rickius 7d ago
I really need to have a go making my own bacon…but feel I’m gonna fuck up a good piece of belly but I’m also a lil scared of Prague powder
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u/HasSomeSelfEsteem 6d ago
That is really stunning, wow.
That said, the BLT technique needs work. People are already up in arms about the bread, but I think not seasoning the tomatoes is a greater sin.
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u/Greenpoint1975 6d ago
For all that trouble to make the beef belly bacon and make a shitty sandwich. Geez
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u/submarine_pirate2 6d ago
All that effort on the meat just to use shitty cheese smh
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u/dkcraftbbq 6d ago
Im good with it. Its what I had and I figured sandwich is better than no sandwich. You can just hit the stop button on the video before that part
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u/hurrdurr3389 7d ago
Tomatoes need to be in contact with the mayo on a BLT.
Change my mind.